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9.24.2014

whole wheat chocolate chip cake cookies

So I know I have said this before, but now I am serious. These are the best cookies I have ever made. They are fluffy and cake-like, they didn't go flat, they are not overly sweet, they have the perfect amount of chocolate chips. They are truly perfect and were gone so quick I barely was able to get a picture.

And these chocolate chip cake cookies are made with healthier ingredients.

Ingredients

Directions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium bowl combine the flour and baking soda and set aside.
With a mixer, mix the butter and sugar on medium until combined.
Add the vanilla, salt and the eggs and beat on low-med until all the ingredients are well combined. The dough will look a bit thin, that is okay.
With mixer on low, add the flour mixture until just combined.
Stir in the chocolate chips by hand.
Drop a heaping tablespoon of dough on to the baking pan. Space the cookies about an inch apart. These cookies will spread a bit, but not like most cookies. They hold their shape really well.
Bake for ~17 minutes.
Makes about 24 cookies.

*I almost exclusively use this white whole wheat flour and am never disappointed. The white whole wheat makes your products much less dense than a traditional whole wheat flour.

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